Happy Birthday Abstract Layered Cake

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

It’s my birthday and to celebrate I made my own cake. Now to most making your own birthday sounds like a horrible idea; but I love a challenge and wanted to see if I could make myself proud on my special day. Also if it doesn’t turn out I still have the dessert from the restaurant birthday celebrations.

Yield/Serving: 3 – 6” pans, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Funfetti cake layer from Dessert for Two

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, at room temperature
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp baking salt
• ¾ cups 2% milk
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg whites
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp sprinkles
• 1 ½ tbsp. mini nonpareils
Buttercream Frosting
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk, more if needed
Decorations
• Coloured molding chocolate, pink, teal & white.
• Any other decorations you like sanding sugar, jimis, sprinkles, sugar gems, nonpareils – any size.
• Ivory, pink & purple food colouring.

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Stir in sprinkles by hand.
9. Pour batter into pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Abstract Decorations
1. Place parchment paper on a cookie tray and set aside.
2. In the meantime melt coloured molding chocolate in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Smear each colour of chocolate using the back of a spoon and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place funfetti layer over and spread buttercream frosting over top.
5. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using three prep bowl add a little buttercream frosting and ivory, pink and purple food colouring or gel to each prep bowl and mix.
8. Using an offset spatula apply dabs of each colour along with the plain buttercream frosting.
9. Using a long offset spatula start icing the sides and top until smooth.
10. Smear a little butter cream to the back of each molding chocolate decoration before application to the cake. Add as many as you like.
11. Add other decorations.
12. Place bake in fridge to firm up.
13. Remove from fridge 30 minutes to an hour before serving.
14. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.

Please Enjoy

My thoughts
I have learned I need to just buy egg whites in a container. I can only do so much with my leftover egg yolks. I can’t be making curds and double yolk eggs all the time. With this recipe the second time baking it I had and issue regarding the doneness of the centre. The cake tester comes out clean and yet when I trim the cake, it is not entirely cooked through; which is aggravating. That being said I am much happier with this recipe then one I tried from someone else. I have never seen cakes sink in the middle in all my time baking and that recipe did it and it made me waste a half dozen eggs; arghhh. I will have to be very careful with who I try baking recipes from now on. Maybe it’s an altitude thing; but I highly doubt that sadly. The Funfetti cake turned out great and I am a fan of the dessert for two’s blog as I have access to recipes for two people. So this gave me the layer I needed to jazz up a plain old vanilla cake. I am still having issues frosting cakes as I can’t get the frosting to move around the cake as freely as I’d like; even though the frosting is soft. It is definitely a hand and pressure applied issue; but this is leaps and bound better than any of my fully decorated cakes except for my naked cakes and birch bark and yule log. I think I have graduated from naked cakes to full on cake decorating now and this is a wonderful way to keep my 2018 cake decorating goals moving in the right direction. I didn’t intend on adding multiple colours to the frosting or my geode inspired decorations; but I just went with it and it looks great to me.

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

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Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans and bake for 50 – 60 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 60 minutes or more.
Buttercream
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
14. Prepare the fruit and combine in a bowl.
Cake
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
18. Arrange the remaining fruit on top of the cake.
19. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

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